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Physicochemical characteristics and ginsenoside content of Korean traditional wine produced by fermentation of Panax ginseng sprouts
새싹삼 발효주의 발효기간 중 이화학적 특성 및 진세노사이드 함량변화 원문보기

한국식품저장유통학회지 = Korean journal of food preservation, v.25 no.6, 2018년, pp.659 - 667  

Pyo, Min-Jung ,  Cho, A-Ro ,  Kang, Min-Jung ,  Kim, Gyeong-Wha ,  Shin, Jung-Hye

Abstract AI-Helper 아이콘AI-Helper

Panax ginseng sprouts are well known for their high ginsenoside content and are free from pesticide contamination. Therefore, we made liquor from Panax ginseng sprouts using different methods of fermentation: using ground Panax ginseng sprouts (GP), using an aqueous extract of Panax ginseng sprouts...

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